With the touch of exoticism in its taste, this dish makes an unusual starter. It can be prepared day before and served cold with a green salad. Very simple to prepare but make sure the aubergines are properly cooked. Traditionally the Aubergines are cooked on charcoal and bear that unmistakable scorched aroma in the dish.
1 lb (450g) aubergines (1-2 large aubergines)
1 small onion, thinly sliced
1 clove garlic, thinly sliced or crushed
2 oz (60ml) olive oil
1 teaspoon vinegar or juice of 1/2 lemon
1 tablespoon mayonnaise (optional)
salt and black pepper
olives to garnish
Choose a large aubergines for your own convenience (less peeling), prick them with a fork. Put them in the oven, Gas 4 /350 F/ 180 C, on the high shelf for approximately 50 minutes. Reset them on the oven and turn them round occasionally. When cold enough to handle, peel them. Chop the flesh put in a liquidizer with all the ingredients, apart from the parsley, and blend well. Serve in a bowl. sprinkle the chopped parsley on top and garnish with a few olives.